The only thing more delicious than golden cornbread dipped in chili is a cornbread casserole with chili filling! The hearty chili is made with rice, kidney beans, crushed tomatoes, and plenty of seasoning. As is, this recipe is ridiculously easy and minimalist. Add some sautéed green peppers and onions into the chili mix if you want to amp it up a bit.
Chili Cornbread Casserole [Vegan]
- 1/2 cup dry rice
- 1 14-ounce can kidney beans
- 1/2 of 1 28-ounce can crushed tomatoes
- 2 tablespoons chili powder
- 1 tablespoon cumin
- A sprinkle of poultry seasonings
- Onion and garlic powder
- 1/2 teaspoon salt
- 1/2 of 1 15-ounce box of cornbread mix
- 1/2 cup almond milk
- 1 4.5-ounce can of green chilis (optional)
- Add a 1/2 cup of dry rice to a pot along with about 3/4 cup of water. As soon as the water starts boiling, put a lid on it, and turned the temperature down to the second lowest on the stove. Allow to simmer with the lid on for about 15 minutes.
- Add one can of beans and half of the large can of crushed tomatoes. The goal is simply to coat the rice and beans without making it soupy.
- Added 2 tablespoons of chili powder, 1 tablespoon cumin, a sprinkle of poultry seasonings, onion and garlic powder, 1/2 teaspoon salt, and red pepper flakes.
- Pour into a casserole dish.
- Add half of the cornbread mix into a bowl and slowly add almond milk. Start with 1/3 cup almond milk, whisk it into the dry mix and then add a couple more splashes. If you'd like, add a small can of green chilis.
- Pour cornbread batter on top and bake at 350°F for 35-45 minutes. Serve.